Black bean and wild rice salad

    (19)
    50 min

    I love this wild rice, cashew and bean salad as a vegetarian main dish or as a side dish with pork. The orange and herb vinaigrette is really delicious!


    1 person made this

    Ingredients
    Serves: 8 

    • 1 red onion, finely chopped
    • 1 bunch fresh coriander leaves, chopped
    • 1 (400g) tin black beans, drained and rinsed
    • 450g cooked wild rice
    • 60g dried cranberries
    • 120g roughly chopped cashews
    • 120ml freshly squeezed orange juice
    • 4 tablespoons olive oil
    • 3 tablespoons tarragon vinegar
    • 1 1/2 teaspoons Dijon mustard
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon ground cumin
    • 1/8 teaspoon cayenne pepper
    • salt and ground black pepper to taste

    Method
    Prep:20min  ›  Extra time:30min chilling  ›  Ready in:50min 

    1. Toss the red onion, coriander, black beans, wild rice, dried cranberries and cashews together in a large mixing bowl.
    2. Whisk the orange juice, olive oil, tarragon vinegar, Dijon mustard, thyme, cumin, cayenne pepper, salt and black pepper together in a small bowl; pour over the rice mixture in the mixing bowl and toss to coat. Chill for 30 minutes.

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    Reviews & ratings
    Average global rating:
    (19)

    Reviews in English (14)

    by
    19

    I was looking for a Black Bean and Wild Rice Salad that was different from the usual Mexican style and found this. I made it and took it to a church salad potluck this weekend and got rave reviews. I made the salad the day before and added the dressing the morning of the potluck as I was worried the rice would get mushy if I added it too soon. There are two things I did differently. One was to add a large can of mandarin oranges, which was not a good idea. My husband liked it with, but I think that was the one thing that did make it a little too juicy and I would not add again. Sorry, honey! The second was I did add another half cup of cranberries (I just really like them and it added some extra sweetness) and I added in some extra cashews for more crunchiness. The salad was awesome! I will be making this all summer as a side dish for grilled chicken or pork. Yum!  -  05 Jun 2011  (Review from Allrecipes US | Canada)

    by
    13

    Most excellent! I buy the bulk wild rice mix and used it instead of the packaged rice. I also used rice vinegar and a pinch of tarragon. This recipe is delicious and gets better on days two and three (if you can keep from eating it all up that long).  -  16 Jul 2011  (Review from Allrecipes US | Canada)

    by
    12

    Awesome! I added an apple, some extra crasins and I used white wine vinegar because it was what I had. Served with pita bread for a fresh summer supper. Loved it!  -  22 Jul 2011  (Review from Allrecipes US | Canada)

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